Sunday, January 31, 2010

Easy Swiss Steak

My guys, who don't like tomatoes, even eat this well.  For some reason, the combination of the meat with the tomatoes makes them taste good to them. 
6 thin-sliced eye of the round beef slices (can use regular thickness, but cooking time is longer for tenderness)
1 14-1/2 oz. can Stewed Tomatoes including juice
1 14-1/2 oz. can Italian Recipe Stewed Tomatoes including juice
1/2 to 2/3 cup water
Cooked rice

With a very small amount of oil of choice in large non-stick frying pan, lightly brown eye of round slices. If possible, place eye of round slices in single layer. After lightly browning, pour off excess grease. Combine 1 can of Regular Stewed Tomatoes and 1 can of Italian Recipe Stewed Tomatoes and water and pour over beef in pan. Simmer on low/medium until tender. When using the thin-sliced eye of round, the beef should be tender within the hour. If using regular thickness eye of round, the cooking time will be longer. Cook until beef is fork-tender. Serve over cooked rice.

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